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Method for prepearing delicious bamboo shoot

A production method and delicious technology, applied in the field of food processing, can solve the problems of hazardous chemical components, short shelf life, short shelf life, etc., and achieve the effects of high product added value, increased sales price, and extended shelf life.

Inactive Publication Date: 2006-02-01
雷霖生
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing bagged delicious bamboo shoots are fermented with lactic acid and additives are added during the processing process, so the taste of the bamboo shoots is not crisp, not fragrant, and the mouthfeel is not good, so it is not very popular.
Moreover, the chemical components in the additives are harmful to the human body
In addition, the existing bagged delicious bamboo shoots have a short fresh-keeping period, only 6 months, and the shelf life is shorter, which affects the economic benefits of the manufacturer.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0009] A kind of delicious bamboo shoots, its production process is as follows: canned spring bamboo shoots canned----cutting----fermentation----purification----rinsing----dehydration----seasoning--- -Bagging----add seasoning oil----vacuum sealing----sterilize----cooling----drying----storage. During processing, the raw materials of bamboo shoots are taken out from the canned bamboo shoots, cut off the defective products, and cut into 4-5cm bamboo shoot rings from the root of the bamboo shoots to cut bamboo shoots into slices or shreds. -9cm. The specifications of the bamboo shoot slices are length×width×thick=2-5cm×1-2.5cm×0.25-0.4cm. The specification of shredded bamboo shoots is length * width * thickness = 2-5cm * 0.35cm * 0.35cm. Then put the cut bamboo shoots (silk) into the tank, add clear water and lactic acid bacteria to stand for fermentation for more than 20 hours, then add 5% salt water for purification, so as to keep the fresh bamboo shoots crisp and fragrant. T...

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PUM

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Abstract

A bagged bamboo shoot with delicious taste is prepared from the canned bamboo shoot through cutting, fermenting, cleaning with diluted saline, rinsing, dewatering, flavoring, and loading it in bags, adding flavoring oil, vacuum sealing, sterilizing by high-temp water and cooling.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing delicious bamboo shoots. Background technique [0002] Bamboo shoots are pure natural, pollution-free green food rich in cellulose and amino acids. Because of its high fiber content, eating more can promote digestion, and is also known as the "scavenger" of the human body. Bamboo shoots have high nutritional value, whether they are fried, stewed, stewed, or stewed, they are all good on the table. They have the reputation of "the first vegetarian product" in ancient times. Delicious bamboo shoots are made of high-quality fresh spring bamboo shoots as raw materials, advanced technology and scientific formula. Spring bamboo shoots are edible tender stems of moso bamboo that break through the ground in spring. They are light yellow in color, slightly crispy in flesh, and fresh in taste. The existing bagged delicious bamboo shoots are fermented with l...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L3/3571A23L3/358A23L19/00
Inventor 雷霖生
Owner 雷霖生
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